Tagged: sous vide

13

That’s The Rub

Is there a better summertime barbeque than pork back ribs? Learn how to make pork back ribs the Burt Likko way. Or use the comments to explain why your ribs are superior.

14

Ingredients Triumph

A lean, inexpensive cut of beef: a London broil. A simple rub: truffled salt, black pepper, cayenne pepper, ground savory, and garlic. Sous vide at 124 F for ten hours. Char with torch or...

8

Enchiladas, Blow by Blow

Follow along as Burt Likko teaches himself how to make enchiladas from scratch.